Archive for December, 2014

December 31, 2014

Coconut Lactation Cookies (Belly Belly recipe)

The recipe has been slightly altered but is almost exactly the same as the BellyBelly website’s recipe for “Very Effective Lactation Cookies” By Kelly Winder. My friend Chenine recommended it to me. Her favorite combinations are dark chocolate chips & cranberries or white chocolate chips & apricots. I like using orange oil instead of vanilla.


Yields 15 tablespoon sized cookies.

  • 1/2 cup whole wheat flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 cup butter or virgin coconut oil
  • 3/4 cup brown sugar
  • 2 tablespoons flaxseed meal
  • 2 eggs
  • 2-3 tablespoons of water
  • 1 teaspoon vanilla or other flavoring
  • 1 teaspoon cinnamon
  • 1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast)
  • 1/2 teaspoon salt (use a grey sea salt like celtic sea salt)
  • 1 1/2 cups old fashioned oats
  • 1/2 cup chopped nuts, dried fruits or chocolate as desired

DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.


  • Preheat oven to 350.
  • In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
  • In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
  • Add the flours and baking powder and cinnamon and mix well again.
  • Stir in the oats and nuts/chocolate/dried fruits.
  • Make the cookies into balls and place onto a lightly greased or lined baking tray.

Bake for around 10-12 minutes depending on desired crunchiness.

December 28, 2014

Wild Rice-Quinoa Cakes with Sweet Potato and Cranberries

This recipe is from Whole Foods Market, but I could not find it on their website – I found it at Eating Bird Food. Great in salads!

1/2 lb. sweet potatoes (1 medium sized), peeled and cut into 1 inch chunks
1/2 cup quinoa, cooked
1/2 cup lundburg wild rice blend, cooked according to package directions
1/4 cup green onions, sliced
1/4 cup dried cranberries, chopped
1/2 teaspoon dried sage (the recipe calls for 1/2 Tablespoon, I think that is too much)
1/4 tablespoon sea salt
1/4 teaspoon black pepper
1. Preheat oven to 350°.
2. Steam sweet potato chunks, then puree them.
3. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and
4. Form and flatten portions of the “dough” into patties.
5. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15­
20 minutes until they’re lightly brown and crisp on the outside.
6. Serve warm, at room temperature, or straight from the fridge.